Colombian

Tamal tolimense

A hearty Tolima-style tamal wrapped in banana leaves, with seasoned corn masa, rice, pork, chicken, vegetables, and egg steamed until fragrant. It is traditionally served still tied in its leaf, opened at the table with hot chocolate or coffee.

▶Watch it madeRosita Cocina · 28:31

Ingredients

• Banana leaves, cleaned and passed over a flame until pliable4 large pieces
• Kitchen stringas needed
• Cooked yellow corn masa for tamales2 cups
• Chicken or pork broth, warm1 1/2 cups
• Pork lard or achiote oil3 tbsp
• Pork ribs, cut into small pieces200g
• Pork belly, cut into 2 pieces120g
• Chicken thigh, bone-in, cut into 2 pieces250g
• Cooked white rice1/2 cup
• Cooked green peas1/3 cup
• Small potatoes, peeled and sliced thickly2
• Carrot, sliced1 small
• Hard-boiled egg, halved1
• Scallions, finely chopped3
• Ripe tomato, finely chopped1 medium
• Garlic cloves, crushed2
• Ground cumin1/2 tsp
• Achiote powder or paste1 tsp
• Salt1 1/2 tsp
• Black pepper1/2 tsp

Method

1. Make the aliño by mixing the scallions, tomato, garlic, cumin, achiote, salt, and black pepper into a coarse seasoning paste.
2. Rub the pork ribs, pork belly, and chicken with half of the aliño and let them season for at least 1 hour, or overnight in the refrigerator for deeper flavor.
3. Warm 2 tablespoons of lard or achiote oil in a pan and cook the remaining aliño for 6 to 8 minutes, until soft and fragrant.
4. Stir the cooked corn masa with the warm broth, cooked aliño, and remaining 1 tablespoon lard until it becomes a soft, spreadable dough; it should be looser than arepa dough but not runny.
5. Mix the cooked rice and peas into the masa, tasting and adjusting salt if needed.
6. Place two banana leaf pieces in a cross shape for each tamal, with the shiny side facing up.
7. Spoon half of the masa mixture into the center of each leaf cross and spread it into a thick oval.
8. Top each portion with pork rib, pork belly, chicken, potato slices, carrot slices, and half a boiled egg, pressing the filling slightly into the masa.
9. Fold the long sides of the banana leaves over the filling, then fold the short sides in to make a tight rectangular packet.
10. Tie each tamal securely with kitchen string so no masa escapes during steaming.
11. Place a rack or extra banana leaf stems in the bottom of a large pot, add water below the rack level, and bring to a boil.
12. Set the tamales seam side up in the pot, cover tightly, and steam over medium heat for 2 1/2 to 3 hours, adding more hot water as needed.
13. Let the tamales rest for 10 minutes before serving, then open the banana leaves at the table.

Common questions